รหัสดีโอไอ 10.14455/TSB.res.2019.34
Title In Situ Increased Reducing Sugar of Nang Lae Pineapple Juice
Creator Sarote Nitsawang
Publisher The Thai Society for Biotechnology
Publication Year 2019
Keyword Nang Lae Pineapple ,Reducing Sugar ,Sucrose Hydrolyzed Enzyme
Abstract Nang Lae pineapple, (Ananas comosus (L) Merr.), has planted in Chiang Rai Province, could be used to prepare juice and achieved 35.5?2.0 mL per fresh fruit (100 g). The reducing sugar of six pineapple juice samples were determined using DNS method, which contained 42.22?14.23 mg/mL. Baker's yeast (5% w/v) was immobilized by entrapment method using 0.5% ( w/ v) sodium alginate. Yeast alginate entrapment bead was applied to pineapple juice and it could increase reducing sugar three times within 24 h by sucrose hydrolyzed enzyme. Activity of extracellular enzyme produced in 50 mM calcium chloride at 30 oC established 0.32 U/mL. Application of 5 and 10% (v/v) extracellular enzyme in pineapple juices could increase high content of reducing sugar within 20 min.
Language EN
URL Website http://tsb2019.com/
Website title The 31st Annual Meeting of the Thai Society for Biotechnology and International Conference (TSB 2019)
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บรรณานุกรม

Sarote Nitsawang, (2019) In Situ Increased Reducing Sugar of Nang Lae Pineapple Juice. The Thai Society for Biotechnology:ม.ป.ท.
Sarote Nitsawang, 2019. In Situ Increased Reducing Sugar of Nang Lae Pineapple Juice. ม.ป.ท.:The Thai Society for Biotechnology;
Sarote Nitsawang, In Situ Increased Reducing Sugar of Nang Lae Pineapple Juice. ม.ป.ท.:The Thai Society for Biotechnology, 2019. Print.